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Impossible Breakfast Quiche! A light and fluffy quiche filled with all the right ingredients. Great for breakfast, dinner or a nice Sunday Brunch!

How This Recipe Came To Be:

I learned about this quiche recipe over the time I spent my first Thanksgiving with my in-laws in Minnesota. That Thanksgiving was a holiday of many firsts! The first holiday away from my family, the first time in Minnesota, the first time experiencing different family traditions, and the first time eating this new dish. All wonderful things!!!

So as you can imagine, this recipe holds a special place in my heart. And since my husband and I love to cook together, we decided to recreate our own version once we got back home.

We changed a lot of the ingredients around, primarily because we didn’t have what we needed on hand. But in the end, we love our remake of this breakfast goodie even more than the original. And we hope that you love it too!

Ingredient Notes For This Impossible Breakfast Quiche:

Flour – The original recipe calls for Bisquick, but I use Bob’s Red Mill® Paleo Baking Flour instead.
You’ll want to make sure and either use a blender or hand held mixer for the egg mixture (this will ensure a smooth and even consistency). Using just a fork to mix this up will lead to a ton of lumps.
- Once your egg mixture is well blended, skim the foam off the top before adding to the pie dish.
Filling – Regarding veggies, sausage and cheese: just use enough to cover the bottom of the dish. Be generous though! (For one quiche, I find myself using at least the amounts listed in the recipe.)
Sausage – We love the Canino’s brand because it’s very flavorful, and has a low fat content. So I always buy a big package, and break it down into smaller, even freezer bags. Then I can pull out some at will.

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Impossible Breakfast Quiche

Author: Naomi
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 4 + servings 1x

Print Recipe

Description

A light and fluffy quiche filled with all the right ingredients. Great for breakfast, dinner or a nice Sunday Brunch!

Ingredients

Units Scale

1/2 small Yellow Onion, diced
1/2 Red Bell Pepper, diced
Broccoli Florets, diced
Canino’s Hot Italian Sausage, crumbled
Sharp Cheddar Cheese, grated (optional)
2 cups The Original Oatly Oat Milk, or milk of choice
1/2 cup Bob’s Red Mill® Grain Free Paleo Baking Flour
5 Eggs
1/2 tsp Himalayan Pink Salt
1 tsp Freshly Ground Black Pepper

Instructions

Oven: Preheat the oven to 350°.
Sausage: On medium high heat, brown the sausage until it looses its pink color; about 5-7 minutes. Drain the meat on a paper towel lined plate.
Veggies: While the sausage is cooking, prep all your veggies.
Layer: Lightly grease a 10” glass pie dish with cooking spray. Sprinkle a generous layer of onion, followed by red bell pepper, broccoli, and spicy sausage. Top off with grated cheddar cheese.
Blend: Place the milk, flour, eggs, and salt and pepper in a blender and blend until well combined and smooth.
Pour: Slowly pour the egg mixture into the pie dish.
Bake: Bake for 1 hour. Test the center of the quiche with a knife. It should come out quite clean. You can tell if it’s too runny.

Equipment

Blendtec Blender

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Notes

You’ll want to make sure and either use a blender or hand held mixer for the egg mixture (this will ensure a smooth and even consistency). Using just a fork to mix this up will lead to a ton of lumps.
Once your egg mixture is well blended, skim the foam off the top before adding to the pie dish.
Regarding veggies, sausage and cheese: just use enough to cover the bottom of the dish. Be generous though! (For one quiche, I find myself using at least the amounts listed above.)
Sausage: We love this brand because it’s very flavorful, and has a low fat content. So I always buy a big package, and break it down into smaller, even freezer bags. Then I can pull out some at will.

Category: Breakfast, Brunch, Main Course
Method: Bake
Cuisine: American

Keywords: Breakfast, Brunch, Dairy-Free Recipes, Dinner, Egg Recipes, Gluten-Free Recipes, Sausage Recipes, Vegetable